Although our studies are as yet incomplete, it seems desirable to summarize here our observations relating to certain outbreaks of food poisoning in which Clostridium perfrinqens has been the only organism of significance isolated. This and other facts including the illness of a human volunteer, who showed typical symptoms following the eating of a sample known to be contaminated by this organism and to be free from all other species commonly regarded as foodpoisoning agents, suggest that C. perfringensmay at times produce potent entero

The original Nagler (1939) reaction consisted of mixing dilutions of the toxin of Clostridium perfringens with human serum and noting the appearance of an opalescence. MacFarlane, Oakley, and Anderson (1941) reported that crude lecithovitellin from egg yolk gave a stronger reaction than serum, and postulated that the reaction was due to the alpha toxin of C. perfringens. Crook (1942), van Heyningen (1941), and others have used the tube reaction extensively. The test is now referred to as the Nagler or LV reaction. In a study of the use of the tube reaction for rapid identification of C. perfringens, Hayward (1941) mentioned that cultures of C. perfringens on agar

The yeasts found on the grapes and in the wines of California have received little attention from the botanical point of view, although the viticultural industries of the area are comparatively old. Holm (1908) incompletely described several yeasts obtained from California grapes designating them by number or as Saccharomyces ellipsoideus (Bioletti I Nov. Var.). He concluded that yeasts found on grapes produced in regions remote from wine-making operations are inactive in respect to the formation of alcohol and that many are detrimental to wine by producing films, turbidity, and unpleasant flavors. According to Bioletti (1911) S. ellipsoideus is the most common wine yeast and Saccharomyces apiculatus the most common pseudoyeast occurring on grapes. Bioletti and Cruess (1912) briefly described the following yeasts obtained from grapes produced in the Davis, Acampo and Contra Costa vineyard areas of California: Saccharomyces apiculatus, Saccharomyces ellipsoideus, "wild yeast (Saccharomyces sp.)," and other "wild yeasts" characterized by film formation and slow fermentation. Cruess (1918) described cultures of S. ellipsoideus, Saccharomyces pastorianus, Willia anomalus, S. apiculatus, Mycoderma and Torula obtained from California grapes but failed to obtain cultures of Saccharomyces ludwigii, Saccharomyces cerevisiae, Saccharomyces malei, or Saccharomyces marxianus. Grapes from the wineproducing area of Ripon, Tulare, Fresno and Contra Costa regions yielded more true yeasts than grapes obtained from the remote areas of Davis and El Centro, and ripe grapes contained greater numbers of yeasts than green grapes. Suminoe (1928, 1930) reported on wine yeast isolated from California wine mash.

No abstract

No abstract